Sunday, July 17, 2016

Sunday Picnic with Scallop, Corn & Sausage Salad

I always prepare on Saturday for our Sunday picnic.  Though Bob was "called out" for an escort today, I packed the bag and went with him.  We ate a snack (mine was a nut blend) and drank a cup of coffee to hold us over for an afternoon picnic.  Our menu featured:

Scallop with Corn & Sausage Salad
Fresh Picked Cucumber & Cherry Tomatoes
Sunday Morning Muffins
Fresh Melon & Blueberry Cup

The salad recipe was inspired by Family Circle Magazine.

Scallop, Corn & Sausage Salad

(Serves 3)

Saute shallots, garlic, celery and fennel in olive oil.
1 teaspoon olive oil
2 tablespoon shallots, diced
1 garlic clove, minced
2 tablespoon celery, minced
2 tablespoon fennel, minced

Stir in cooked corn and spinach.  Saute 1 minute until corn wilts.  Remove from pan.
1 ear of corn, steamed, and cut off the cob
2 cups spinach

Add sausage.  Break up and cook until browned and crumbled.  Add to corn mix.
3 ounce Italian sausage, raw

Brown scallops in pan for 2 minutes on each side.  Season with Mrs. Dash.
6 large jumbo scallops
1/4 teaspoon Mrs. Dash

Store scallops, corn & sausage mix in the refrigerator in a shallow container.  Transport in an insulated container, preferably in a shallow glass container, with ice blocks surrounding.

Garnish with pepper rings.
2 mini sweet peppers, sliced in rings

The muffin recipe is from "Picnic" by Dee Dee Stovel from Story Publishing.
The neat thing about this recipe is that you can add any preferred vegetables, nuts or dried fruit in place of the carrot-zucchini mix, pecans and raisins.  I cleaned out the refrigerator prior to our trip to Holly River and had luscious muffins to take with me and freeze some for later.  I even added eggplant in place of some of the carrot-squash mix!

Sunday Morning Muffins

(14 Muffins)

Beat sugar and eggs in bowl of an electric mixer.
1/2 cup sugar
3 eggs 

Mix dry ingredients.
1 cup whole wheat pastry flour
1 cup all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1/4 teaspoon salt

Mix liquid ingredients.
2 tablespoon olive oil
2 tablespoon canola oil
2 tablespoon unsweetened applesauce

Alternately add dry and liquid ingredients to egg-sugar mix.  Do not over mix.

Lay grated vegetables on a clean cloth.  Roll and squeeze out excess moisture.
2 cups grated carrots, squash or other vegetables (I even added shredded eggplant)

Stir vegetables, coconut, nuts, pineapple and dried fruit into the muffin mix.
1/2 cup unsweetened coconut
1/2 cup chopped nuts (I used an assortment)
1/2 cup undrained crushed pineapple
1/2 cup raisins or other dried fruit combination, diced 

Portion 1/4 cup batter into each muffin tin, greased with an olive oil spray.
Bake at 350 for 25-30 minutes.

Despite Bob being called out to work-I was ready.  We enjoyed our meal at Chestnut Ridge Park (near home) on our way home from the escort.




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